There’s a cauliflower surplus at the market, and while it’s very short, I’ve been buying lots of it and needed to figure out a way to use it up. While I love roasted cauliflower, I think cauliflower shines as a pickle. This chow chow is a great way to use up cauliflower and extend its eating season by a month. It would go well with savory tofu or other sausage-like dishes.